Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes
You can also substitute baby spinach for the arugula in this Greek-inspired pasta salad.
Serves eight to ten as a side dish.
To learn more, read the article:
Tiny Pastas, Big Flavors
1/4 lb. arugula, washed (stem and rip the leaves into smaller pieces if they're large)
6 oz. feta cheese, crumbled
1/2 cup pitted kalamata olives (16 to 20), quartered (see How to pit olives)
2 heaping Tbs. drained, thinly sliced oil-packed sun-dried tomatoes (or 8 sun-dried tomatoes, rehydrated in hot water and thinly sliced)
1 lb. dried small or medium shells or orecchiette
1 Tbs. red-wine vinegar
3 Tbs. olive oil
Freshly ground black pepper
10 fresh basil leaves, cut in a chiffonade
Bring a large pot of well-salted water to a boil. Put the arugula, feta, olives, and sun-dried tomatoes in a large bowl. Reserve or refrigerate until needed.
Cook the pasta in the boiling water until it's just tender, about 9 minutes (follow the package's instructions). Meanwhile, add the vinegar and oil to the arugula salad, season liberally with salt and pepper, and toss well. Drain the pasta, add it to the salad, and toss. Check the seasonings and serve hot, warm, or at room temperature, adding the basil just before serving.
nutrition information (per serving):
based on ten servings;
photo: Scott Phillips
From Fine Cooking 51
, pp. 43
June 1, 2002